EFEITO DE ANTIOXIDANTES SOBRE O ESCURECIMENTO DE BATATAS BAROA MINIMAMENTE PROCESSADAS/EFFECT OF ANTIOXIDANTS ON BROWNING OF FRESH-CUT YELLOW PERUVIAN ROOTS

• Published in: Engenharia na agricultura Vol. 22; no. 3; p. 195
• Main Authors: Fernandes, Lara Santana, Corrêa, Paulo Cesar, Finger, Fernando Luiz, Junqueira, Mateus da Silva, Fonseca, Kelem Silva
• Format: Journal Article
• Language: Portuguese
• Published: Vicosa Revista Engenharia na Agricultura 01-05-2014
• Subjects: Acids; Antioxidants; Vitamin C
• ISSN: 1414-3984; 1414-3984

The objective of this study was to evaluate the effect of different concentrations of the antioxidants ascorbic acid and citric acid on browning of fresh-cut yellow peruvian roots. After selection, the roots were washed with detergent and rinsed in running water. They were then sanitized, peeled, cut into 1 cm thick slices and sanitized again, with subsequent rinsing. After that, the slices were immersed in the following treatments: cold water; 1% ascorbic acid + 1 % citric acid solution; 2% ascorbic acid + 2% citric acid solution; and 3% ascorbic acid + 3% citric acid solution. For analysis of color, pH and soluble solids, a 4 x 5 factorial design was constructed, with four repetitions. The collected data was submitted to the surface response methodology. Roots presented a better quality when treated with 3% ascorbic acid + 3% citric acid solution, reaching the end of storage with lower yellow color loss.